Tag: Corn

Spiced Indian Corn

  I’ve been craving Indian food again. Usually those cravings begin at 12:01 a.m. on Monday mornings and end around midnight the following Sunday night. When we traveled in India, I joyously discovered a new world of cooking. Who knew that you could enjoy light and […]

Sopa Verde de Elote

  My soup saga continues. With howling winds…OK maybe they are just harsh fingernails-on-the-chalkboard winds…punctuating my day, soup again seems in order and spicy soup at that. This is a recipe for a spicy corn and pea soup  that I’ve had on my desk for […]

Cheddar, Corn and Potato Chowder

potato corn chowder

It is fall in Southern California. Finally.

Every fall, when the air picks up the decided chill that signals our meagre change of seasons, my thoughts turn to the comfort of a bowl of hot soup.

For me, few soups rival the sheer delight of potato soup. Maybe it is because of my Irish background. I’ve never met a potato I didn’t like. Where other people eat chocolate to deal with stress, I’ve been known to whip up a very large bowl of mashed potatoes to drown my sorrows. Often.

Don’t even get me started about colcannon on an anxious day.

And, Kerrygold Irish butter… Stop!

I was/am a McGee after all.

My mother made a wonderful potato soup and I have happy childhood memories of dipping into a bowl of hot potato soup on a cold day after school. Unfortunately, I don’t have her recipe.

On a particularly melancholy day last year, I found myself reminiscing about my mother’s potato soup and went online in search of a recipe to buoy my spirits. I found this excellent recipe on the Whole Foods site: Cheddar, Corn and Potato Chowder.

Mine is an adaptation of their recipe.

Recipe: Cheddar, Corn and Potato Chowder

5 T. butter

1 yellow onion, chopped

1 T.flour

4 C. vegetable broth

2 3/4 C. diced Yukon Gold potatoes

2 C. frozen yellow corn kernels

2/3 C. milk

1 1/2 C. shredded sharp cheddar cheese

Salt and pepper to taste

Chopped parsley

Shredded carrot

Pinch of cayenne pepper or paprika  (garnish)

 

Directions:

Melt butter in a large soup pot and saute onion until it is soft (about 5 minutes). Mix flour into butter and onion mixture.  Add vegetable broth and boil. Whisk broth mixture constantly until it is smooth. Reduce heat and add diced potatoes. Simmer for 20 minutes until potatoes are tender. Using a potato masher, slightly mash potatoes in broth. Add corn and milk. Cook for an additional five minutes and then remove soup from heat. Stir in shredded cheddar and stir until cheese is melted. Season with salt and pepper. Add chopped parsley and shredded carrot. Return to heat and continue cooking at medium heat for a few minutes until the carrot is cooked. Serve, garnished with cayenne or paprika and a sprig of parsley.

 

Cook’s Note: In reheating this soup, do not allow it to boil. I used Cabot Extra Sharp White Cheddar (available at Costco) in this soup with excellent results.

 

 

Black Bean and Couscous Salad

º   This salad is a stunner. Couscous laced with black beans, corn, red pepper, green onions and dressed in a lime juice and olive oil dressing… How could that not be wonderful? And, did I mention that it is fast to make? It can […]